Chicken Tikka Masala
Chicken Tikka Masala might be just the main course you are searching for. One serving contains 724 calories, 43g of protein, and 42g of fat. This gluten free recipe serves 6. This recipe is typical of Indian cuisine. If you have chiles de árbol, tomato paste, garlic cloves, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.
Combine garlic, ginger, turmeric, garammasala, coriander, and cumin in a small bowl.
Whisk yogurt, salt, and half of spice mixturein a medium bowl; add chicken and turn tocoat. Cover and chill 4-6 hours. Cover andchill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat.
Add onion, tomato paste,cardamom, and chiles and cook, stirringoften, until tomato paste has darkenedand onion is soft, about 5 minutes.
Addremaining half of spice mixture and cook,stirring often, until bottom of pot beginsto brown, about 4 minutes.
Add tomatoes with juices, crushing themwith your hands as you add them. Bring to aboil, reduce heat, and simmer, stirring oftenand scraping up browned bits from bottomof pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro.Simmer, stirring occasionally, until saucethickens, 30-40 minutes.
Meanwhile, preheat broiler. Line arimmed baking sheet with foil and set a wirerack inside sheet. Arrange chicken on rackin a single layer. Broil until chicken startsto blacken in spots (it will not be cookedthrough), about 10 minutes.
Cut chicken into bite-size pieces, addto sauce, and simmer, stirring occasionally,until chicken is cooked through, 8-10minutes.
Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 daysahead. Cover; chill. Reheat before serving.